Last Updated on 26 March, 2026 by Elby | The Tasteful Pantry
Potato and dill salad is light, fresh and a little moreish. The dill and the horseradish cream add their own lift to the dish, the dill bringing freshness and the horseradish cream providing a little kick; with both adding depth. It isn’t flashy, it doesn’t need a long list of fancy ingredients and it certainly doesn’t demand an entire afternoon at the stove.
Potato salad is so versatile and there are so many options for add ins. I love seeing what flavours others incorporate into their potato salads – as each family tends to have their own favourite. I don’t think I have a favourite. But this version is right up there with it’s creamy, herby dressing; the perfect way to use up leftover dill and sour cream.
Potato and dill salad is a side dish that can easily be served at barbecues, picnics or for quick weeknight dinners, and it’s even great in lunchboxes the next day! It is ideal alongside meats, like barbeque honey soy chicken, Middle Eastern lamb fillets or just simple sausages and equally good with other vegetarian dishes like zucchini fritters with mint and feta and goat’s cheese tart with caramelised onion.
Serve the potato salad slightly warm, or chilled straight from the fridge. Even when it sits for a few hours, it never gets gloopy or heavy; the potatoes soak up just enough dressing to keep the flavour full but the texture pleasant. That alone makes it a reliable ‘bring-along dish’ when you don’t want to fuss about last-minute prep.
The ingredients are everyday staples, and the method is as straightforward as cooking gets – yet the final result is delicious.
Above all, this potato and dill salad has that lovely, nostalgic quality that makes it feel at home in any meal, whether you serve it to guests or enjoy it alone with a fork while standing at the bench. It’s creamy without being rich, herby without being overwhelming, and simple without being dull. And if you’ve never paired dill with potatoes before, you’re in for a very pleasant surprise.
Potato Salad Ingredients
For the potatoes, stick with a waxy or all-rounder variety that won’t fall apart the moment you touch it. Peel them and chop them into roughly 2cm pieces so they cook evenly and hold their shape. You can make them larger or smaller pieces, but you will need to adjust the cooking time. You can also leave them with skin on.
The dressing is intentionally simple but full of flavour, leaning on whole egg mayonnaise for creaminess, sour cream for a gentle tang and a small hit of horseradish cream for warmth. Fresh dill brings everything together with its bright, delicate fragrance, and seasoning with salt and pepper makes sure the flavours don’t taste flat once stirred through.
How to Make Potato and Dill Salad
Cooking the potatoes: Start by placing the chopped potatoes into a large pot and covering them with well salted water. Bringing them to the boil from cold water helps them cook evenly, so every piece ends up tender at the same time. Let them bubble away for about ten minutes, although the exact timing depends on the size of your pieces.
Pierce a chunk with a fork to check its doneness – you’re looking for a soft centre but not so soft that it collapses. Once they hit that sweet spot, drain them immediately and run them under cold water to stop any ongoing cooking. This quick cool-down keeps the salad from turning mushy and helps the dressing cling beautifully later. Transfer the cooled potatoes into a large bowl so you’re ready to dress them.
Making the dill dressing: While the potatoes do their thing, stir together all the ingredients for the dill dressing in a small bowl. Give it a taste and adjust the seasoning until it feels balanced; if you enjoy a bit more lift, another small spoon of horseradish cream adds a gentle heat without overpowering the dill.
Assembling the potato salad: Pour the finished dressing over the warm or cooled potatoes and fold everything together with a gentle hand so the pieces stay intact. You can serve the salad slightly warm for a cosy feel or chill it in the fridge for a cool, refreshing version – both work beautifully.
Dietary Requirements
For a gluten-free potato side there is no need to make any adjustments. The potato and dill salad is naturally gluten-free.
For a dairy-free version, swap the sour cream for a dairy-free version. Most varieties of traditional whole egg mayonnaise are not made with dairy – but just check to make sure.
The potato and dill salad is already vegetarian, but for a vegan version substitute the sour cream for a dairy-free version and use an egg-free and dairy-free mayonnaise and you’re good to go!
Potato and Dill Salad Recipe FAQs
Can I make this potato and dill salad ahead of time?
Yes, it keeps beautifully. The flavours actually settle in and mellow after a few hours in the fridge. If it firms up too much, just stir through a spoonful of mayo or sour cream before serving to loosen it slightly.
What type of potatoes work best for this salad?
Waxy or all-rounder potatoes hold their shape well and won’t crumble when you mix the dressing through. Kipfler, Dutch Cream, Nadine or any variety marketed as “salad potatoes” work reliably.
Can I use dried dill instead of fresh?
It just doesn’t have that same scent and flavour. Dried herbs are good in many instances, but fresh definitely works better for the potato salad.
How long does the salad last in the fridge?
Stored in an airtight container, it usually keeps well for about three days. The potatoes may absorb some dressing over time, so giving it a good stir before serving helps bring it back to life. The dill flavour will intensify during time in the fridge. I actually prefer the salad the next day.
Is there a way to lighten the dressing?
You can swap some of the sour cream for plain yoghurt to reduce richness. Just keep in mind that yoghurt adds a fair bit of tang, so you may want to adjust the seasoning to keep the flavours balanced.
Can I add extra ingredients to bulk out the potato and dill salad?
Absolutely. Finely sliced spring onions, chopped gherkins, chopped boiled eggs, crispy bacon or even blanched green beans all sit nicely alongside the dill and creamy dressing. Just add them gradually so you don’t overwhelm the potatoes.
Will the potato salad still taste good without horseradish cream?
It will. The horseradish simply adds a soft warmth and a little depth of flavour, but the salad remains delicious without it.
More Vegetarian Potato Side Dishes
Potatoes are so versatile and there are so many different ways they can be used. Here are some other vegetarian potato side dishes worth trying:
- Smashed potatoes – Golden and irresistibly crackly on the outside with soft, fluffy centres, these smashed potatoes are all about texture and flavour. Roasted until beautifully crisp, they are ideal sides for roast meats, barbeques or just a simple accompaniment for any weeknight dinner.
- Mashed potato with garlic and thyme – Smooth, creamy and deeply comforting, this mash is gently infused with soft flavours of garlic and fragrant thyme for a subtle but savoury lift. It pairs effortlessly with everything from roast dinners to simple midweek meals, and is a great way to catch those delicious sauces and gravies from stews and roasts.
- Cheesy stuffed potatoes – Crispy baked potato skins filled generously with gooey, melted cheese and delicious, comforting fillings. These stuffed potatoes are proof that budget-friendly cooking can still feel indulgent. Perfect as a hearty side or a meal in their own right, they’re endlessly adaptable and ideal for using up odds and ends from the fridge.
- Crispy semolina potatoes – With rough, craggy edges and an ultra-crunchy coating, these roasted potatoes have that unmistakable restaurant-style bite. A light dusting of semolina transforms humble potatoes into something seriously special, creating a golden crust that stays crisp while the inside remains fluffy and tender. If you haven’t yet, you really should try these golden gems!
- Creamy potato bake – Who doesn’t love this dish of thinly sliced potatoes layered in a rich, velvety cream sauce and baked until bubbling and golden on top? Potato bake is comfort food at its finest. Soft, indulgent and wonderfully warming, it’s a crowd-pleasing classic that works just as well for a family dinner as it does for entertaining.
Nutritional Information for this Potato Salad Recipe
The figures used in the potato salad recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
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There are more delicious and vibrant vegetarian dishes to explore, as well as dinner ideas, one pan wonders for recipes to serve with the potato salad.
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Potato and Dill Salad
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 1 kg potatoes - peeled, chopped into 2cm pieces
Dill Dressing
- 60 grams mayonnaise - whole egg, approx. ⅓ cup
- 70 grams sour cream - approx. ⅓ cup, well packed
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp horseradish cream
- 1-2 tbsp dill - fresh, finely chopped
Instructions
- Place the potatoes in a large pot of well salted water and bring to the boil. Boil for about 10 minutes – time will depend on their size. Pierce with a fork to test their doneness. The potatoes should be tender without falling apart – you don't want them to have crunchy insides.
- Drain the potatoes in a colander as soon as they are cooked and run them under cold water to stop them cooking further. Transfer to a large bowl.
Dill Dressing
- While the potatoes are cooking, combine all of the dressing ingredients in a small bowl.Taste and adjust the seasoning as necessary. If you want a bit more warmth, add a little more horseradish cream.
- Pour the dressing over the cooked potatoes and stir gently until all the pieces are coated. You can serve while still slightly warm or refrigerate to cool completely.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
